Home & People Dishes to go with salads for summer meals

Press, 26 November 1979, Page 12

Home & People Dishes to go with salads for summer meals

Salad dishes and salad accompaniments need lots of variety otherwise they can become a bit dull. The following recipes have been sleeted because they are a little different from the usual. The following German recipe for cooking red cabbage is traditional. It can be served hot or cold, in much the same way as the well known sauerGermans like sauerkraut best with sausage of almost any kind. The same applies to this red cabbage recipe: it is very good eaten with frankfurts dr any type of sausage. To make about lj kg you need: A red cabbage 2 tablespoons sugar 4 ozs butter 1 large onion or 2 medium 2 chicken stock cubes 2 cups hot water | cup vinegar 3 cooking apples Salt and pepper to taste. Method: Put sugar in large, heavy pan and let it melt over medium heat until it is a light caramel colour, add butter, chopped onion, stock, vinegar and salt and pepper and boil for two to three minutes. Shred cabbage very finely and add to boiling’ mixture, stirring well. Simmer for 30 minutes. Peel and slice apples and lay the slices on top of cabbage in saucepan; continue to cook until these are soft ensuring that the liquid does not boil dry. Season with additional sugar, salt and pepper to taste. This is very nice eaten cold as a salad accompaniment. PINEAPPLE-CARROT SALAD A creamy PineappleCarrot Salad is particularly good served with cold poultry or ham. To serve six you need: 2 cups coarsely shredded carrot 1 cup thinly sliced celery 1 can pineapple chunks, drained J cup diced dates (optional) 1 cup dairy sour cream Salt: Lettuce cups Method: Combine carrots, celery pineapple and dates and chill. Just before serving stir in the sour cream with salt to taste and fill crisp lettuce cups with the mixture. BEAN SPROUTS Fresh bean sprouts for salad are now readily available at many greengrocers. For six servings you will need: 6 to 8 bacon rashers One third cup red wine vinegar 1 clove garlic, crushed J teaspoon Worcestershire sauee 1/8 teaspoon each of dry mustard and pepper | teaspoon salt 4 to 5 cups fresh bean sprouts

10 to 12 spring onions sliced, with green top or small onion 3 tablespoons finely chopped green pepper 2 tablespoons chopped pimento Method: Remove rind from bacon and fry until crisp in its own fat; drain on paper towel and reserve drippings; cool, then add them to the combined vinegar, garlic, sauce and seasonings and reheat. Wash bean sprouts well in colander or strainer and run hot water over them for two to three minutes to wilt a little then place in large salad bowl and add the onion, green pepper and pimento and pour over the hot dressing. Toss lightly and leave to marinate at room temperature for about 45 minutes. Add the crumbled bacon, toss salad again and serve garnished with a ruff of lettuce. BRAWN Brawn used to be popular years ago but is not served so often nowadays except perhaps by the older housewives. It makes a very acceptable change from cold meat

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and can be made from the cheaper meats. The following brawn is a little different from the average as I experimented with some of the additions and found it most successful. I serve it with salad accompaniments. For six servings you will need 675 g shin beef PLUS 450 g shin bone 2 pigs trotters Parsley sprigs 1 bay leaf; sprig rosemary or 4 teaspoon dried rosemary j teaspoon marjoram Salt and Pepper small can pineapple cubes, drained 2 hard-boiled eggs Method Place meat, roughly cut; shin bone and trotters in large saucepan with herbs and seasoning. Cover with water and simmer until the meat falls away from bones. Cool, remove all bones and correct seasoning. Place half of the drained pineapple cubes in the bottom of a mould or basin previously

wetted with cold water and form a pattern with one of the sliced eggs. Blend meat well (there should not be very much liquid left after cooking) with liquid left in saucepan and put half of it on top of pattern; another layer of pineapple and egg and fill the mould with remaining meat mixture. Place a plate or saucer on top of mould and press the contents well down and refrigerate until set. Unmould to serve. TOMATO MOULD ' A ring mould made from tomato juice or pureed tinned tomatoes and flavourings and filled with a chicken and egg salad is another good salad. I serve this with a special tarragon cream dressing for which I give the recipe below. For the Jelly ring you need 2 cups tomato juice or pureed tinned tomatoes strip lemon peel; lemon juice to taste 1 teaspoon tomato paste 3-4 peppercorns; 1 bayleaf; 1 clove garlic Salt and sugar to taste Level tablespoon gelatine Chicken and Egg Salad 3-4 hard-boiled eggs 1 cupful finely chopped or shredded cooked chicken Cooked young carrots; cooked small new potatoes; cooked green peas cooked green beans French dressing. Method Put tomato juice or puree into pan with lemon rind, tomato paste, peppercorns, bayleaf, well bruised garlic clove, salt and sugar. Bring slowly to boil and simmer gnetly for five minutes. Strain and measure. If necessary bring up to 2 large cupfuls (1 pint) with water. Add softened gelatine and lemon juice to taste; adjust seasoning. Cool and pour into wetted ring mould. Leave to set. Quarter the eggs and toss lightly with the shredded chicken some of the tarragon cream dressing. Refrigerate. Slice carrots lengthwise or leave whole if really small; leave potatoes whole (these should be very small); cut beans in chunky pieces. Keep each vegetable separate from the others and marinate each in French dressing, then use arranged in mounds on platter around base of mould.

Tarragon Cream Dressing 1 egg 2 tablespoons castor sugar 3 tablespoons tarragon vinegar i cup cream, whipped Method: Beat egg and place in top of a double saucepan with sugar vinegar and a pinch of salt. Stir over boiling water until thickened and leave to cool until cold. Whip cream and carefully add to taste.

Three accompaniments which are not at all necessary but which turn a salad meal into something special. These are most suitable for a Buffet. They can be set in small moulds such as egg cups or in a flat dish and cut into cubes or other shapes. Mint Jelly Ingredients: 1| cups water 1 teacup chopped fresh | mint f 1} tablespoons sugar or f to taste 1 cup vinegar; pinch of salt Green food colouring 2 dessertspoons gelatine OR lime flavoured Jelly crystals in which case omit sugar and colouring Method: Heat water to boiling and pour over mint; leave to stand. Add sugar, salt, vinegar and colouring and the gelatine softened in a little cold water and dissolved over boiling water. Cider Jelly Ingredients: 8 tablespoons sugar 21 cups water 1 cup Cider 3 dessertspoons gelatine 2 tablespoons lemon juice Method: Soak gelatine in lemon juice. Simmer sugar and water for 20 minutes; add gelatine and lemon juice and cider while syrup is hot; cool and set in wetted moulds or mould. Tomato Conchiglie Ingredients: 1 j tablespoons gelatine 1 teaspoon sugar 1 teaspoon wine or cider vinegar 2 teaspoons Worcestershire sauce j cup cooked green peas 1 medium size tin tomato juice 1 teaspoon each of salt and onion juice 4 cucumber diced small Method: Soak gelatine in 4 cup cold water; heat tomato juice add softened gelatine, stir until dissolved and leave to cool. After removing skin and seeds from cucumber chop into very small dice. While tomato mixture is still warm add sauce, sugar, salt and onion juice; taste for seasoning. Leave until beginning to set then fold in peas and drained cucumber.